Chocolate Graham Crackers

Feb 10 2012 by
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I don’t know why I never thought of making Chocolate Graham Crackers before, but now that I have I’m sure glad I did. Besides just being good to eat there are so many delectable possibilities I don’t know where to start. Wait, yes I do! Ice Cream Sandwiches.

Kristy

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1/4 cup unsweetened cocoa powder plus a little to work into your dough when rolling out
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup coconut oil
  • 1/3 cup raw coconut crystals
  • 2 tbsp molasses
  • 1 tsp vanilla
  • 1/2 cup non-dairy milk

Preparation:

  1. Preheat oven to 350 degrees.
  2. In a large bowl mix the flour, cocoa powder, baking soda and salt.
  3. Mix the coconut oil into the flour mixture either with your hands or a fork until completely incorporated. You should end up with a mixture the consistency of sand.
  4. In a small bowl mix the coconut crystals, molasses, vanilla and milk.
  5. Pour the liquid ingredients into the dry mixture and mix until combined. The dough should be moist and crumbly but hold together when formed into a ball.
  6. Place a sheet of parchment paper (approx. 18″ long) on a flat work surface. Roll out the dough onto the parchment paper into a 10″ x 16-18″ rectangle or to about 1/8″ thickness.  Use cocoa powder to keep your rolling pin from sticking to the dough.
  7. Score the dough into rectangles approximately 2″ x 3″. You should be able to get about 24 or so crackers. You can cut away the rough edges if you wish but it isn’t necessary.
  8. Gently pierce each cracker with a fork in 2 rows on each cracker about 2-3 times. You don’t need to go all the way through the cracker.
  9. Carefully transfer the parchment with the dough onto the baking sheet.
  10. Bake 14-16 minutes. The crackers will still be a little soft and will crisp as they cool.
  11. Once cooled break apart at the scored lines.

Nutritional Info:

Makes approximately 24 crackers.

Serving size 2 crackers

Nutrients per serving:  Calories: 152, Cal. from Fat: 71, Total Fat: 7.5g, Sat. Fat: 6.5g, Carbs: g, Fiber: 3g, Sugars: 5g, Protein: 3g, Sodium: 136mg, Chol: 0mg

Notes:

You can also cut the dough into shapes using a cookie cutter and then transfer to the baking sheet and bake as directed. For a crisper cracker place individual crackers directly onto a wire cooling rack, place the rack on the baking sheet and bake as directed.

Store leftovers in a sealed container or zip bag for up to 4-5 days or freeze up to 6 months.

 

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Comments

  1. Rise says:

    Just made these! I took the extra dough and rolled it and then cut them into odd shapes and call them cracker crisps!

    • Kristy says:

      Good idea. So fun and yummy. I’m making them into bunny shapes today for Easter. Crispy Chocolate bunnies, yeah!
      Kristy

  2. Cat says:

    Is there something else I can use for the Coconut Crystals…I have a coconut allergy. I noticed you use them alot , but other than that so many of your recipes sound delicious!

    • Kristy says:

      Hi Cat,
      You can check out our FAQ’s tab for information on substituting ingredients. Hope this helps.
      Kristy

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